How to make plum jam. Plum jam: pitted, five minutes, slices

Pitted plum jam: simple recipes for the winter

Pitted plum jam, the recipe for which has been passed down from generation to generation in many families, is prepared quite quickly, and most importantly, without any extra effort.

Exists universal method cooking, which is suitable for both the stove and multicookers, which few kitchens can do without these days.

Plums are useful because they have a good effect on intestinal motility, stimulating it. It is noteworthy that after cooking the fruit retains this property. The vitamin composition of plums undergoes some changes, but they remain healthy and tasty even in the form of jam.

How to choose the right plum and ingredients for jam

For seedless jam, we take fruits in which the seed is easily separated. This is basically late-ripening varieties: home plum, greenberry, Volga beauty - and, of course, the well-known “Hungarian” (“Ugrian”). Choose slightly unripe fruits that are firm and undamaged.

Plum jam can be cooked as in pure form, and with various additives (lemons, oranges, cinnamon, nuts and even chocolate!), which will give the jam a special taste.

The amount of sugar and water depends on the recipe. The best cookware is enameled or stainless steel. Wash the plums, dry them lightly on a towel and remove the pits. Now let's choose a recipe.

Simple recipes for the winter

How to make jam from pitted plums

We take equal amounts of drain and sugar, and 1/10 of water.
We make syrup from water and sugar, pour it over the plums and set aside for several hours until the juice appears.
Stir and heat to a boil, cook for 2-3 minutes.
Turn it off and set it aside again. Repeat 2 times, the third time cook until done.
Place in jars and seal.

For 1 kg of plums 1.3 kg of sugar.
Bring the plums that have released their juice to a boil, stirring and skimming off the foam.
Cook for 5 minutes and roll into jars.

How to make healthy plum jam with and without pits

Strengthen blood vessels, overcome anemia, normalize blood pressure - that’s not full list problems that can be overcome by eating plum fruits. You can get all the benefits of this fruit in the cold season, you just need to make delicious jam from it, there are quite a lot of recipes for it. Some of them can rightfully be considered culinary masterpieces.

Classic recipe

Pitted plum jam according to the classic recipe is very tasty with a pronounced summer aroma. The pieces of fruit in it turn out to be quite soft and, together with the syrup, resemble something like jelly in thickness. This winter preparation will not only be a tasty addition to porridge or a spread for sweet sandwiches, but also a filling for any pies and puff pastries.

The classic recipe uses only two ingredients, the amount of which can be increased or decreased proportionally. So, you will need:

1000 g plums;
1500 g white crystalline sugar.

Since the jam will be brought to a boil three times and boiled for some time, and between boiling it will need to be completely cooled, the process of preparing it can take a whole day, depending on the volume of fruit and sugar.

The average calorie content of such a winter dessert is 254.7 kcal per 100 g.

Making seedless plum jam step by step:

“Pyatiminutka” - fast and incredibly tasty

Blanks from summer berries and fruit housewives make in order to enrich their diet in winter time useful vitamins contained in them. But long heat treatment Most of the beneficial substances can be destroyed. This fact became the reason for the appearance of plum jam “Pyatiminutka”.

For preparation, only fruits and sugar are also used; the amount of the latter ingredient in relation to plums can be increased or decreased, depending on the sweetness of the fruit. The following proportion is generally used:

1000 g ripe plums;
1000 g granulated sugar.

The cooking time is only 5 minutes, but additional time will be required to prepare the fruit and bring the mass to a boil, so the total cooking time can take up to 5-6 hours.

The calorie content of “Five Minutes” with a 1 to 1 ratio of ingredients will be 219.4 kcal/100 g.

Cooking sequence:

Wash the fruits, remove the seeds and cut into quarters or smaller pieces. This will speed up the release of juice;
Place the fruits in a suitable saucepan, sprinkle sugar on top and place over low heat;
Stirring the fruit-sugar mass periodically wooden spoon or with a spatula, so that it does not burn on the bottom, bring it to a state of “a second before boiling”. So the jam must be kept for five minutes;
After this, while the mass has not yet cooled, put it in sterilized jars and roll up with the same sterile lids;
Place the jars upside down on a towel and wrap warm blanket to maintain temperature. Leave the pieces in this form until they cool completely, then they can be transferred to the basement for storage.

Jam with orange and mint.

Add 1 kg of plums to 0.5 kg of sugar; when the juice is released, place the plums in a colander and boil the syrup for 20 minutes.
Remove the zest from one orange in a thin layer, squeeze out the juice and add to the syrup along with the zest.
Place the plums in the syrup and cook until tender or to the desired consistency.
At the end, add 2-3 sprigs of fresh mint, pour into jars and roll up.

Thick pitted plum jam

This recipe for pitted plum jam for the winter is ideal if you want to cook thick jam with deep color and vibrant aroma. The recipe is simple and universal; any varieties of plums are suitable for this jam. The main thing is to carefully sort them out so that no stale specimens get into the jam. Otherwise, the jam may ferment.

Making jam from pitted plums is very easy and simple. The fact is that plums do not need to be peeled for a long time, because the pit of ripe fruits can be removed very easily. Moreover, there is no need to get rid of the skin, like, for example, apples: during cooking, the skin of plums becomes like marmalade or jelly.

Plums naturally contain substances - pectins, which help the jam become thick even without adding additional gelling components.

Plum jam is an ideal option for a variety of fillings sweet pastries. It is thick in consistency, and therefore there will be no problems with it during baking. It is also an excellent addition to any creamy desserts. Thanks to the natural bright taste and natural sourness plum jam perfectly accents creamy, vanilla flavors. And this jam itself is very aromatic and tasty, and therefore, from now on, not a single tea party in your home will be complete without it. And what a breathtaking color plum jam has!

Ingredients for 1 liter of jam:

1 kg ripe plums,
800 grams of sugar.

How to make jam from pitted plums for the winter

Wash the plums and cut them in half to remove the pits.

After this, cut the plums into cubes about 1.5 cm in size. If you prefer a homogeneous jam-like jam, grind the plums in a blender or meat grinder. Place the plum pieces in a thick-bottomed bowl. Do not use enamel dishes to make jam - the jam will burn in it.

Pour all the sugar into the bowl. Mix plums with sugar.

Place the bowl with fruit and sugar over low heat and bring to a boil, stirring the jam occasionally.

When the jam boils, skim off the foam.

Cook the jam for 15-20 minutes over low heat. During this time, the plums will give their color to the syrup and the jam will become ruby in color. The skin of the fruit will curl into small tubes and become jelly-like, and the pieces themselves will disintegrate a little. Place the jam in sterilized jars and seal.

During pouring, the plum jam will seem liquid to you, but after cooling it will thicken.

Plums in their own juice

This jam is more like a thick syrup with pieces of berries. It tastes in no way inferior to any other. Preparing plum jam according to this recipe will not cause any difficulties even for those who have never rolled up jars for the winter before.

- ripe dark plums (1-1.5 kg);

There is no water in the recipe at all, no need to add it.
The pits are removed from the plums and the fruit halves are placed in a deep pan. Everything is covered with sugar on top.
Seedless plum jam, the recipe for which involves infusion, turns out to be especially tasty and aromatic.
The fruits are left sprinkled with sugar for a while so that they produce juice.
The period depends on how ripe the plums were taken.
Once the juice has appeared, the pan can be placed on the stove to bring the contents to a boil.
Next, you need to cook for another 3-5 minutes, stirring with a spoon so as not to damage the integrity of the plums.
You need to repeat the procedure 2-3 times: boiling, cooking, boiling, cooking.

The finished jam is sealed in heated sterilized jars.

The simplest recipe for sweet jam

The cooking principle is no different from the previous one, there is only one difference: sugar is taken at the rate of 1 kilogram per 1 kilogram of fruit.
Plum jam for the winter made in this way is rich, sweet and does not become sugary. for a long time, if the jars have been well sterilized.
It must be stored in a cool place.
The maximum shelf life is 2 years.
After this time, there is a risk that the jam will become simply sweet, losing all its beneficial properties.

Jam from sour plums

The recipe described above is also suitable for fruits with pronounced sourness, but there is a slight difference.
Firstly, you need more sugar: 1.5 kilograms are required for 1 kilogram of plums.
Secondly, in order for the fruit to produce juice, you need to add half a glass of boiled warm water.
Thirdly, you will have to insist for about 10-12 hours.
At the same time, seedless plum jam, the recipe for which is universal for any variety, turns out to be moderately sweet and moderately sour. You don’t have to throw away the seeds, leaving them for other purposes. For example, homemade tinctures.

For multicooker

A way for those who like to tinker

Not everyone likes five-minute jam, so you can prepare it using the traditional method, which was previously used in every third home.

You will need:

- elastic plums (1 kilogram);
- sugar (1.4 kilograms);
- boiled water (1.5 glasses of 200 ml).

Plum jam for the winter used to be prepared this way. Many people have known its taste since childhood, although it takes a little tinkering. The fruits are pitted and placed in a separate bowl.
Sugar is mixed with water and the syrup is cooked over low heat. The calculation of the ratio is simple: for 1400 grams of sugar you need 300 ml of water.
The syrup is not cooled, but immediately poured into the plums.
They need to be left in this form for 6-8 hours. Then the syrup is drained again, boiled over low heat, and poured over the plums again for several hours.
After such preparation, the jam is placed on the stove.
You need to cook it over low heat, stirring and skimming off the foam, for an hour.

The recipe for delicious plum jam is not so simple, but the result exceeds all expectations. They are sealed in jars in the same way as any other homemade product.

If the plums were unripe or sour, then they need to be infused longer - 4-5 hours. How long should you cook plum jam in this case? The same amount - 1 hour. To check how well it has reduced, you can drop a drop of syrup onto a plate. If the drop does not flow or spread over the surface, then the jam is completely ready for swirling. It is not necessary to cool it.

Combined recipe

Jam with plums and oranges turns out to have a very interesting taste.

It will require:

- plums (1 kilogram of ripe, but not too soft);
- sugar (1.5 kilograms for the entire cooking);
- zest of 5 oranges.

The plums are sprinkled with sugar (the pits are first removed) and left for several hours until the juice is released.
At this time, candied fruits are made from orange peel. That is, they caramelize the skin over low heat with sugar.
The plum with juice is placed on the stove. After the first boil, reduce the heat to low.
Candied orange peels are passed through a meat grinder and added to the fruit with syrup.
You need to cook until done, on average 1-1.5 hours over low heat.

The finished jam is sealed in jars. The combination of oranges and plums gives the preparation an indescribable aroma and taste.

Plum jam with apples

This thick, beautiful and tasty jam with pieces of apples and a breathtaking aroma will be an excellent filling for pies, bagels, pancakes, as well as a stand-alone treat for tea. Its preparation, of course, is a long and difficult process, but the result is completely justified.

Products used in the cooking process will be required in the following proportions:

2500 g plum fruits;
1000 g apples;
1000 g granulated sugar.

The duration of cooking will depend on the number of boils of the mass and the duration of the cooling intervals between them, which can take from 8 hours.

The calorie content of apple and plum jam, calculated per 100 grams, will be 122.2 kilocalories.

Preparation procedure:

Wash the plums, sort and remove the pits. Then put them in a bowl (saucepan) in which the jam will be cooked, and cover with half the sugar. Leave them to release their juice;
In the meantime, you should work on the apples. For this preparation you will only need ideal fruits, which need to be peeled, cored with seeds and cut into beautiful slices;
Transfer the prepared apples to the plums and sprinkle the rest of the sugar on top. Leave the fruit mass again so that the apples release their juice;
Then put the bowl with the ingredients on the fire, bring to a boil and simmer for half an hour to 40 minutes. Turn off the heat and let cool;
After 4-5 hours, when the fruits have cooled completely, they need to be boiled again for 15-20 minutes and cooled. Repeat the steps several times until the desired consistency of the product is obtained;
When the jam is ready, it needs to be poured hot into glass (pre-sterilized) jars and, after cooling, rolled up with lids.

Preparing plum dessert with cocoa

After this jam, a pleasant aftertaste and a trail of chocolate aroma will remain in your mouth, after which you won’t want to put it in pies, but just enjoy it like expensive chocolates, along with tea. The texture of the finished product is homogeneous due to grinding the fruit through a sieve. During the cooking process, you should not use a blender to obtain a puree, as it will leave pieces of peel.

Proportions of products per one liter jar:

1500 g seedless plum fruits;
600 g granulated sugar;
150 g cocoa powder.

The duration of all cooking processes will be 5-6 hours.

The calorie content of the product is 158.5 kcal per 100 g.

How to prepare plum jam with cocoa:

Weigh out the required amount of prepared seedless plums and place them in a saucepan with a little water poured into the bottom (literally 200-300 ml);
Place the pan on the fire and let the mixture simmer with the lid closed for 20-25 minutes until the fruit becomes soft. Then remove them from the heat and cool;
Rub the cooled plums through a sieve, removing the skin from total mass. Pour 500 g of sugar into the fruit puree and cook over low heat after boiling for 30 minutes, stirring regularly;
Stir cocoa powder with the remaining sugar and add to the boiling jam. After this, cook the mixture for another quarter of an hour, then seal it hot into prepared jars.

Plum and orange jam

Often housewives who have been canning plum jam for many years want to add variety to the usual classic preparations. This can be done by adding a citrus note to the aromatic plum base. This recipe uses oranges, their freshly squeezed juice and zest.

Ratio of ingredients to main product:

1500 g plums;
1250 g sugar;
400 ml orange juice;
15 g orange zest.

Total cooking time is 1.5-2 hours.

Calorie content – 184.3 kcal/100 g.

Culinary processes:

Cut the prepared clean plums into two halves, removing the seeds. Place the fruit in a suitable saucepan and pour orange juice and cook after boiling until soft (approximately 20 minutes);
Then use a slotted spoon to remove the fruit onto a baking sheet, and add sugar and zest to the juice. Boil the syrup until the sugar grains are completely dissolved;
After this, return the plums to the syrup and cook for another 10-15 minutes, until you taste the syrup on a soft ball. Roll the hot jam into prepared glass jars.

Yellow plum jam in a slow cooker

In a slow cooker you can make jam from any type of fruit, berries and even some vegetables. The advantage of this method is that the mass does not need to be stirred during the cooking process, and it will not burn. But you shouldn’t put more than a kilogram of raw materials into a multi-pan, since there is a high probability that the jam will run away.

To make plum jam in a slow cooker you need to take:

1000 g yellow plums;
1000 g white granulated sugar.

The duration of cooking in a multicooker will be 1 hour; additional time will be needed to prepare the fruit.

The nutritional value of plum delicacy from a multicooker is 219.4 kcal per 100 g.

How to cook:

Wash the fruits, sort them, remove the seeds and separate them into halves. Then transfer them to a multicooker bowl and cover with sugar;
Leave everything for about an hour for the juice to release. After that, using the “Stew” (or “Soup”) option, cook the jam, closing the multicooker with a lid;
For greater thickness, the mass can be boiled again after cooling. This jam should be stored, as if prepared in the usual way, in glass jars.

Sweet preparations for the winter

Both nuts and plums are rich in vitamins and beneficial macro- and microelements, which are very valuable for the human body. You can combine the benefits of these two products in the following way: winter preparation, like plum jam with nuts. To prepare it, you can use walnuts, as suggested in the recipe, or you can take almonds and hazelnuts.

To cook nut-plum preparation for the winter you will need:

1000 g plums;
600 g sugar;
200 ml water;
100 g walnuts;
30 ml cognac.

The duration of work on this jam will be about 2 hours.

Calorie content of the product – 178.9 kcal/100 g.

Recipe for winter plum jam with nuts step by step:

Place clean pitted plum halves in a saucepan, add water and cook over low heat for 20 minutes after boiling;
Then add sugar and cook, stirring constantly, for 40 minutes;
At the third stage, add chopped walnuts and cognac to the mixture and boil for another 10 minutes. After this, put the plum jam into jars and close the lids.

How to seal jam for the winter

To prevent the workpieces from deteriorating, they must be properly closed for storage. It's not as difficult as it seems. To begin with, the jars are thoroughly washed, doused with boiled water from the inside, and dried. The latter is very important: seedless plum jam (any recipe) requires well-sterilized containers, otherwise it will be difficult to avoid the appearance of mold or mildew. The jars are kept over steam until all the droplets have dried. The lids are sterilized in boiling water for 10-15 minutes. Place the jam in the jars with a wooden spoon so that the cutlery does not touch the walls, otherwise they will burst. Everything is closed with lids of your choice: plastic or metal. The latter are twisted with a special machine.

Little tricks

It is better to cut large plums not into two, but into four parts. You don’t have to cut the small ones at all, but make a cut, lightly press down on the poles so that the bone pops out, and add sugar to the cut with a teaspoon. This method is good if you want to make liquid jam (method 4).
At modern ways It is not necessary to roll up the jars and boil the jam until classic readiness: you can interrupt the process at any stage, according to your taste and preferences.

Storage conditions and what to eat it with

Protozoa: when room temperature, better in a dark room (in a closet, for example). Rolled jam can last for several years.

Plum jam is always a magical, aromatic delicacy. Plum jam never ceases to amaze delicate taste and the refined scent of velvety August - the harvest season. In the climate middle zone The plum does not bring joy every year, but once it is born, there is no end to the abundance and the whole family has to pick it.

Plum is a fruit with a slightly peculiar, but very pleasant taste. And yet, many people choose jam between fresh plums and plum jam, because this way the taste of the fruit is fully revealed, acquiring new notes. These recipes will help you enjoy plums for a long time.

Filled with the aromas of summer, plum jam is a tasty and traditional winter preparation for central Russia. There are a great many cooking options; every housewife has her own secret. Recipes are passed down from generation to generation - from simple plum jam with and without seeds, to sophisticated ones with the addition of cinnamon, mint and even orange slices!

Seedless plum jam

This recipe can be considered traditional. Preparing seedless plum jam is technologically simple and quick. Because of its speed, it was nicknamed “five-minute.” For this reason, the recipe is most in demand among novice housewives. The main advantage is that plums do not lose their vitamin properties during processing. For pitted plum jam, prepare:

Plums – 5 kilograms;
Sugar – 2.5 kilograms;
Vanillin – 1 tablespoon.

If you want the result to be not jam, but jam, then you should choose slightly unripe plums for preparation. After washing them and removing any leaves, cut the plums into two parts. Remove the seeds and place the pulp in a deep bowl.

Sprinkle the plums with sugar and without stirring, leave it for about half a day. This must be done so that the fruit releases all the liquid and, freed from moisture, acquires a firmer pulp.

Place the plums in a saucepan and place it on the largest burner so that the sweet mixture boils faster. When this happens, reduce the gas as far as possible. small value and continue cooking for about five minutes.

Remove from the stove and leave to cool. After this, you need to bring it to a boil again and immediately remove it from the heat. It is better to roll the finished plum jam into one and a half liter jars. At this point, the “five-minute” is ready.

Light amber-yellow plum jam

Plums yellow They have a truly amazing taste. And the beautiful, sunny summer color gives the sweets a magnificent look. Yellow plum jam has a consistency similar to real honey.

The cooking process ensures that the shape of the plum is preserved and does not destroy the vitamin complex of the berry. And thanks to the removed skin, yellow plum jam simply melts on the tongue. But first things first, let’s prepare:

Yellow plums – 3 kilograms;
Sugar – 2.4 kilograms.

In this recipe for yellow plum jam, an important condition for success is not only removing the pit, but also the skin. There is no reason to worry about wasting time - the skin of a yellow plum is removed very easily, without unnecessary mechanical effort.

Once the fruit is ready, place it in a saucepan and gently mix in granulated sugar, being careful not to crush the pulp.

Make the gas small. Cook, stirring gently until the sugar dissolves. As soon as it boils, time it for five minutes and when done, remove from heat. Our seedless plum jam is ready for the winter. You can roll it into jars, wrap it up and leave it alone for a couple of days.

An interesting recipe for plum jam with aromatic spicy seasonings

Do you want to amaze your household with a non-standard but delicious taste of plum delicacy? There is a non-standard recipe! If you add aromatic spices to the plum jam during cooking, you will get... Components:

Plums – 2.5 kilograms;
Sugar – 2.5 kilograms;
Cloves – 12 pieces;
Cinnamon sticks – 2.5 pieces.

For this cinnamon plum jam, you can use any type of plum. Cut the fruit into quarters, remove the seeds with a knife and then remove the skin. If you use yellow plums for jam, you can leave the skins. It is almost not felt.

Sprinkle the plum slices with granulated sugar. Set aside for an hour - during this time the plums will release juice. After an hour, we return and put the pan on low heat. Cook the plum jam uncovered for an hour, remove from the stove and leave to “catch your breath” for 12 hours.

After twelve hours, add spices and return to low heat for half an hour. There is no need to cover the pan with a lid. Make sure to remove the foam in time. After half an hour, it is necessary to remove the spices from the jam, otherwise the delicacy will be overly saturated with spicy notes and will turn out to be oversaturated. Now, with peace of mind, roll it into jars.

Plum jam without seeds

Jam is essentially the same jam. But it has some differences. The jam is cooked an order of magnitude longer, due to this it acquires the consistency of marshmallow, sourness and more dark color. The fruit mass is thick and homogeneous.

Components:

Plums – 2.4 kilograms;
Sugar – 1.8 kilograms;
Citric acid – 0.5 teaspoon.

It is easier to make jam if you choose ripe and overripe fruits. Wash the plums and place in a saucepan. Pour water over the fruit until it completely covers it. Bring the water to a boil, but do not boil the plums. When plums are brought to a boil, the skin will peel off from the fruit.

Cool the plums and remove the pits. Place the pulp in a colander and strain out the juice. Puree the peeled fruits with a blender, transfer to a bowl and sprinkle with sugar.

Place the sweet mass on low gas and simmer for three hours, stirring frequently and periodically skimming off the foam. Before finishing, add citric acid, stir and cook for another five minutes.

It would be better to use half-liter jars for making jam. Which you must remember to sterilize before spreading the finished plum jam. After rolling, the cans must be placed upside down and wrapped.

Plum jam with cocoa

It is unlikely that anyone can be surprised by the preparation of ordinary plum jam. But, you must admit that few people have tried jam with chocolate. Do you want to amaze your family and friends? Then let's go. Plum jam with cocoa will delight the kids.

Components:

Plums – 4.5 kilograms;
Sugar – 1.5 kilograms;
Cocoa powder – 15 tablespoons.

Remove the pits from the washed plums. Choose the widest pan for cooking. Fill it with water so that it covers the bottom. Place the plums in the pan and cover with a lid.

Bring to a boil over medium gas. After this, reduce the gas supply to minimum values and cook for about half an hour. The plums will soften and release juice. When this happens, remove the sweet mass from the stove and let cool to room temperature.

Beat the fruit mixture with a blender until it reaches the consistency of puree. If you don't have a blender, you can grind the plums through a colander with wide holes. This method will do even better. Because then the skin will separate from the pulp, and the jam will turn out more tender and tasty.

Return the grated plums to the pan and add a little less than half the sugar. Stir and put on low gas. The mass should cook for about half an hour. It must be stirred frequently.

After half an hour, add the remaining sugar and cocoa. Stir again. If the jam tastes sour, you can add more sugar. Cook for another twenty minutes, everything is fine - plum jam with cocoa can be rolled up.

If you like your jam to be thicker, then choose late varieties of plums for it. In the case of early ones, you will have to increase the amount of cocoa and sugar in the recipe.

Plum jam with nuts for the winter

This plum jam has special taste qualities with bright and memorable impressions. And the aroma is unusual. Please your loved ones with this original sweetness. Ideal for jam with walnuts dark varieties fruits of crops: Hungarian, Renkloda or Voloshka.

Components:

Plums – 2.5 kilograms;
Walnuts – 1 cup;
Sugar – 1.7 kilograms.

Remove any small debris from the plums and wash thoroughly. Cut the pulp finely. Carefully crack the nuts and throw the shells in the trash. We divide the kernels into small pieces, removing the partitions - if you don’t get rid of them, the plum jam will taste bitter. Place the peeled nuts in a deep plate and cover with water at room temperature. You need to soak the nuts for half an hour.

Take a saucepan or deep bowl and place the chopped plums in it. Cook for about twenty minutes. If the juice does not come out of the plums, add water. Do not forget to remove the foam that will be released during the cooking process.

Pour granulated sugar over the fruit and cook over low heat for forty minutes. Drain the water from the nuts and add them to the sweet mixture. Stir well and wait until it boils. Cook for another twenty minutes. Roll up the delicacy of plums and nuts into half-liter jars.

Plum jam with orange

If you add orange to the plums, the jam will turn out simply delicious. In winter, it will help you bring back a piece of summer. The sweetness will be endowed with a light plum sourness and a pleasant orange aroma. To prevent the jam from changing color during the cooking process, it is advisable to stir it with a wooden spoon or spatula.

Helps protect treats from sugaring citric acid. It should be added at the rate of a teaspoon per kilo of granulated sugar. So here it is: plum jam with orange, the most delicious recipe with a minimum amount of ingredients:

Plums – 3 kilograms;
Oranges – 3 pieces;
Sugar – 3 kilograms.

Sort out the plums to remove any debris, as well as rotten and crushed fruits. Wash them and put them in a colander so that the excess liquid is completely drained. Peel the plums and remove the pits. If the skin is not removed in advance, then during cooking it will separate on its own and this will ruin the entire appearance of the jam.

We collect the zest from the oranges in a cup, we will need it. Alternatively, you can use a fine grater for this. The pulp segments must also be cleared of white partitions. White films give the jam a characteristic bitterness, and we absolutely do not need this.

Place the plums in a saucepan, add the chopped zest and orange slices. Sprinkle with sugar and leave for a while. The sugar should dissolve and the fruit should release its juice.

Place the pan on medium gas, bring to a boil and then reduce the gas to low. Cook for fifteen minutes, stirring occasionally, and do not forget to skim off the foam.

Remove the pan from the stove and leave to cool to room temperature. Then bring to a boil again and cook for fifteen minutes, periodically removing the foam. Sweet tooths are ready to squeal with delight!

Place the finished mixture in sterilized jars and roll up with a key. Plum jam with orange flavor is ready!

Plum and apple jam for the winter - a simple recipe

The difference between jam and jam is that in jam the fruit remains in pieces, but in jam it is completely boiled. This sweet mass is easy to spread on baked goods or add to tea. Excellent jam is made if you use overripe fruit.

Components:

Plums – 2 kilograms;
Apples – 2 kilograms;
Sugar – 4 kilograms.

Cut the plums in half and remove the pits. Place the fruit in a saucepan and sprinkle with half the prepared granulated sugar. Leave in this form for sixty minutes so that the plums release their juice.

After this, put it on medium gas and cook for half an hour. If a little juice comes out, just add a little water. Turn off after 30 minutes and leave to cool for a couple of hours.

Peel the apples, remove the core and cut into slices. Add the apple slices to the plums and sprinkle with the remaining sugar. Mix everything well.

Fruits should be cooked for no more than half an hour. Stir them and make sure they don't burn. Remove the foam regularly. Place the finished sweet mass in a blender, beat, put it back into the pan and put it back on the stove. As soon as it boils, the jam from plums and apples can be considered ready. It remains to be rolled up for the winter.

Plum jam - recipe for a slow cooker

Making jam in a slow cooker is the simplest and easiest option you can imagine. Modern kitchen equipment allows you to prepare plum jam in a slow cooker with a traditional taste, but the preparation time will require significantly less. Yes, and you don’t have to worry about the syrup burning.

Components:

Plums – 4 kilograms;
Sugar – 4 kilograms.

Sort out the plums to remove small debris and leaves and wash well. Only intact fruits should remain, without splits or dents. Cut the fruit in half and remove the seeds. Then place the plums in a slow cooker and sprinkle with granulated sugar. Select the mode called “Stewing” and set the cooking time to 60 minutes.

Don't forget to cover the multicooker lid and go about your business. At the indicated hour, you can completely forget about the jam. There is no need to stir the jam. And after an hour, the plum jam in the slow cooker can be poured into jars and rolled up with a key.

Jam yield: 2 jars of 0.5 ml

Cooking time: 20 hours (including cooling time).

Currently, there are several dozen varieties of plums in gardening, each of which is widely used for preparing preparations for the winter. Due to its composition, plum is famous as a healthy fruit rich in sucrose and having a gentle laxative effect. Fresh plums are used to prepare delicious and rich in potassium jam for the winter, compotes, jams and marmalade. Due to the content of pectin and tannins in the berries, plum jam with pits has a thick consistency and has a pleasant plum aftertaste with a slight sourness. When cooking jam with stones, you will save yourself from wasting time when processing the fruit, thereby minimizing the cost of its preparation. Plum jam for the winter is cooked in three stages, without prolonged cooking, which allows you to preserve it in the plum useful substances and fruit integrity. We offer you a recipe for the winter that will be appreciated.

How to make plum jam with pits:

Find out right now how to make plum jam as a fragrant and delicious preparation for the winter. It is worth noting that the plum jam recipe is not complicated, even a novice housewife can master it.

Before you start making jam, you need to sort out the plums. It is recommended to use only whole, unspoiled fruit. Otherwise, during the cooking process, you risk getting boiled jam with bones floating in the jar.

After the plum has been sorted and washed with running water, you will need to fill it with sugar syrup. It’s easy to make the syrup; just mix the amount of sugar and water and bring everything to a boil. Boil the syrup until the sugar dissolves. The plum covered in syrup should cool completely.

Boil the cooled plum until it boils and immediately turn off the heat in the oven. Let cool for 5-7 hours. There should be 3 such stages, each time you need to bring the plum to a boil and cool.

After boiling the plum, place it a third time in pre-washed and sterilized jars and seal with lids. From the norm of plum you should get 2 jars of 500 ml each. Store plum jam for the winter in a dark place protected from moisture and sun. Place the opened jar in the refrigerator for storage. If the jam will be used as a filling for baking, you need to separate the plum from the pit.

In the summer, during the season of berries and fruits, be sure to prepare a delicious delicacy from plums. This dessert will not only decorate any tea party, but is also well suited for making pies and pies. Prepared from plums delicious jams, including unusual ones: with cocoa, nuts, ginger, oranges. Diversify your menu with new sweets!

How to make plum jam

Before you start preparing your treat, take care to choose quality fruits. Good plum– ripe, but at the same time elastic, without wormholes or damage. The fruits are washed well, peeled, if necessary, the seeds are removed. The preparation of plum jam is widely covered in cookbooks, on the Internet, where you can also find step by step recipes with photo. Detailed description Read below on how to cook.

Plum jam for the winter - recipes

Most housewives are accustomed to making sweet treats according to the classic recipe. But for those who like to experiment in the kitchen, you can suggest trying to combine plums with sometimes unexpected products, for example, chocolate or lemon. Surprisingly, such a familiar fruit reveals itself in a completely new way! Plum recipes for the winter allow any home cook to find his own way of making jam.

Seedless

Time: 90 minutes
Number of servings: 8 persons
Calorie content of the dish: 288 kcal
Purpose: blank
Cuisine: Russian
Difficulty: easy

A fragrant, thick treat consists of several simple products: drain, sugar and water. If you intend to use the delicacy as a filling, then it is better to make jam from pitted plums. To do this, you need to carefully separate the dense fruits into halves without damaging the shape, then hold them in the syrup for a while and bring them to readiness over low heat.

Ingredients:

granulated sugar – 1200 g;
plums – 1300 g;
water – 400 ml;
star anise - 2 stars;
cinnamon – 1 stick.

Cooking method:

Wash the fruits, remove the tails.
Dry the plums and divide into halves.
Boil the syrup in a deep container: dissolve granulated sugar in water and, stirring, bring to a boil. It is important to turn off the heat immediately after boiling.
Place fruit halves in syrup and add spices. Soak the fruits in sugar for 3-4 hours.
Place the container on the fire, bring to a boil, and immediately reduce it to minimum. Cook for 10-12 minutes.
Try the dessert: place one drop on a saucer - it should hold its shape and not spread. Remove the spices and pack the delicacy into dry jars.

With bones

Time: 2 days 9 hours
Number of servings: 10 persons
Calorie content of the dish: 288 kcal
Purpose: blank
Cuisine: Russian
Difficulty: medium.

Even a novice cook can prepare an excellent delicacy. Before preparing plum jam with seeds, pay attention to the fact that the fruits must be firm and ripe. It is preferable to opt for the Renklod or Vengerka varieties. They retain their shape well and make the dessert thick and rich. Before cooking, be sure to pierce the fruit with a needle.

Ingredients:

granulated sugar – 1500 g;
plums – 1000 g.

How to cook:

Wash the fruits, pierce them with a needle in several places. This is necessary to prevent the plums from bursting during cooking.
Pour 800 milliliters into a deep saucepan cold water, add sugar and, stirring constantly, bring to a boil.
Pour the syrup over the fruits and place the container on low heat for 5 minutes. Don't forget to skim off the foam with a slotted spoon.
After this time, remove the container with jam from the heat and let stand for 10 hours. Repeat the procedure 3-4 times.
During this time, the sweet treat will gradually boil down, become thick and tasty. After the last cooking, pour the hot delicacy into dry jars.

From yellow plums

Time: 4 hours
Number of servings: 10 persons
Calorie content of the dish: 200 kcal
Purpose: blank
Cuisine: Russian
Difficulty: medium.

This variety of plum fruits is distinguished by the fact that during long-term storage they begin to darken and deteriorate, so you should not hesitate to make the jam. Often in such plums the pit is difficult to separate. To remove it from the fruit, you need to cut the fruit in half and remove the bone or scald it with boiling water. The jam turns out to be especially tasty, amber, with a pleasant sourness.

Ingredients:

granulated sugar – 1600 g;
cherry plum – 2 kg;
citric acid - a pinch.

How to cook:

Wash the berries and remove the seeds using the suggested method.
Place the fruit preparations in a deep container, cover with sugar, add a pinch of citric acid to brighten the color.
Place the jam on the fire and bring to a boil, stirring constantly with a wooden spatula.
As soon as the mixture boils, turn off the heat.
Cool for 3 hours and then simmer again over low heat for 20 minutes. Pour the hot yellow delicacy into jars and roll up.

With nuts

Time: 80 minutes
Number of servings: 10 persons
Calorie content of the dish: 222 kcal
Purpose: blank
Cuisine: Russian
Difficulty: easy.

An unusually tasty, exquisite treat worthy of a royal table. The sweet and sour jam is successfully complemented by the piquant taste of walnuts (they can be replaced with almonds), the fruits retain their shape perfectly. Even a novice housewife can prepare such a delicacy; you just need to purchase all the products, follow the sequence of processes and the plum jam with walnuts is ready.

Ingredients:

nuts - a handful (about 100 g);
plums – 1000 g;
granulated sugar – 850 g;
water – 220 ml.

How to cook:

Pour boiling water over the walnuts and let stand for 10 minutes. This is one of the chef's tricks, because steamed nuts will better absorb plum syrup.
Wash the fruit, carefully remove the seeds, pour cold water.
Let the mixture cook for 10 minutes, then add granulated sugar, nuts and cook over low heat with constant stirring with a wooden spatula for 40 minutes. Pour into jars.

In a slow cooker

Time: 5 hours 30 minutes
Number of servings: 10 persons
Calorie content of the dish: 208 kcal
Purpose: blank
Cuisine: European
Difficulty: easy.

If you have managed to acquire such an indispensable “helper” in the kitchen as a multicooker, then be sure to prepare jam or other fruit preparations in it. Plum jam in a slow cooker is especially suitable for those housewives who do not have time for long-term canning. To add an unusual taste to the delicacy, you can add a pinch of cinnamon at the end - it will emphasize the taste of the fruit.

Ingredients:

cold water – 200 ml;
plums – 2000 g;
granulated sugar – 2000 g;
cinnamon - a pinch.

How to cook:

Use a multicooker with a capacity of 5 liters and a power of 850-900 watts.
Wash the plums, dry them, halve them and remove the pits.
Pour granulated sugar into the bottom of the multicooker bowl, pour in water, turn on the “Steam” mode, timer – 5-10 minutes.
As soon as the sugar has dissolved, add the fruit halves, boil for 10 minutes, add cinnamon.
Remove the bowl and let the mixture cool for 5 hours. After this time, turn on the multicooker again in the same mode, boil for 5-7 minutes and place the dessert in jars.

With cocoa

Time: 90 minutes
Number of servings: 10 persons
Calorie content of the dish: 274 kcal
Purpose: blank
Cuisine: European
Difficulty: easy.

An easy way to make a great dessert that you can enjoy all winter long – open the jar and enjoy! Jam with cocoa can rightfully be called chocolate; children and adults are delighted with it, because you can eat the treat with almost no restrictions. There is nothing complicated in cooking; recipes with photos and step-by-step descriptions of how to cook can be easily found online or in cookbooks.

Ingredients:

butter– 200 g;
plums – 2000 g;
granulated sugar – 1900 g;
cocoa – 90 g;
nuts – 250 g.

How to cook:

Peel, wash, and divide the fruits into halves.
Place in a deep container, sprinkle with granulated sugar, stir.
Place the pan over low heat. Stirring the mixture constantly, add the nuts and let it boil.
Once this happens, add the cocoa powder, let it boil, simmer for 40 minutes, then add the butter.
Cook the dessert for another 20 minutes, place it hot in dry jars.

From white plum

Time: 90-120 minutes
Number of servings: 10 persons
Calorie content of the dish: 268 kcal
Purpose: blank
Cuisine: European
Difficulty: easy.

This amber, aromatic delicacy is easy to prepare. Some housewives add orange or lemon zest to the jam to make the taste of the dish even richer and more intense. By analogy with other recipes, here you need to sort the fruits, remove the seeds, and cut them in half. The preparation can be called “five-minute”, since the cooking process lasts 5 minutes, and then the infusion process goes through.

Ingredients:

white plum fruits – 3 kg;
granulated sugar – 1200-1500 g;
water – 150 ml.

How to cook:

Place the prepared plum mass in a bowl and add sugar. Let the fruits absorb the sugar - this will take overnight.
If in the morning there is very little juice in the bowl, then you should add water. Stir and set to cook.
Bring the mixture to a boil, simmer for 5 minutes and set aside. The procedure must be repeated 3-4 times with an interval of 8-10 hours. Pour the hot treat into the jars and roll up.

With ginger and lemon

Time: 90-120 minutes
Number of servings: 10 persons
Calorie content of the dish: 264 kcal
Purpose: blank
Cuisine: European
Difficulty: easy.

This treat is also called “miraculous”; you can not only enjoy it in winter, but also reliably protect yourself from various colds and infectious diseases. In addition, plum jam with lemon and ginger is suitable as a filling for gourmet pies and other baked goods. Only fresh ginger root is suitable for preparation, not powder - this is important.

Ingredients:

ginger root – 30 g;
plums – 2000 g;
lemon – 1 pc.;
granulated sugar – 700 g;
water – 3 glasses.

How to cook:

Wash the fruits thoroughly, remove the pit, scald with boiling water and remove the skin.
Cut the berries into 4 parts.
Peel the ginger root and chop finely. Wash the lemon and cut into cubes.
Place the fruit in a large saucepan, add sugar and water.
Bring to a boil over low heat, add lemon and ginger, simmer until thickened.
Pour into jars and store in the refrigerator.

Plum and apple jam

Time: 60-90 minutes
Number of servings: 10 persons
Calorie content of the dish: 241 kcal
Purpose: blank
Cuisine: European
Difficulty: easy.

Amazing delicious dessert It is prepared from two types of fruits that are in perfect harmony with each other. The recipe for plum jam with apples consists of regular products, quickly prepared and just as quickly devoured, especially by children. If you urgently need to prepare a pie or pies for the arrival of unexpected guests, then you won’t find a better filling - open a jar of treats, grease a sheet of any dough, bake a little and the treat is ready!

Ingredients:

granulated sugar – 600 g;
Hungarian plums - 1000 g;
apples – 1000 g;
citric acid - on the tip of a knife;
water – 100 ml.

How to cook:

Wash the fruit, cut in half, remove the pit, and peel the apples and cut into slices.
Pour water into a deep container, add halves, and let the mixture boil.
As soon as this happens, add the apple slices and cook until the mass acquires a beautiful ruby color.
Turn off the heat and let the jam sit for a couple of hours.
Bring to a boil again, cook for 5-7 minutes, turn off the heat and pour the treat into jars while hot.

With oranges

Time: 130 minutes
Number of servings: 10 persons
Calorie content of the dish: 149 kcal
Purpose: blank
Cuisine: European
Difficulty: easy.

A very unusual combination of familiar fruits! For delicacies with oranges, there are no strict requirements for ripeness or size of the fruit: all ingredients will initially be ground in a meat grinder or using a blender. The resulting jam can be spread on bread, or used as a filling, enjoying a wonderful plum-citrus taste.

Ingredients:

oranges – 2 pcs.;
plums – 2000 g;
granulated sugar – 600 g.

How to cook:

Wash the orange, cut it into cubes without removing the zest - it will give unique taste jam.
Wash the fruits, remove seeds and tails.
Pass the fruit through a meat grinder.
Mix this mass with sugar, heat a little until the sugar dissolves.
Place in jars and seal.

Delicious plum jam - cooking secrets

In order for the prepared fruit delicacy to please you with its taste, you need to follow some rules:

Carefully select plums for jam - they should not be spoiled or soft. The most suitable varieties are Renklod and Vengerka;
Prepared fruits should be filled with pre-prepared sugar syrup or the sugar should be allowed to dissolve in the fruit mass;
Cook plum jam for the winter over low heat so that it does not burn;
Plum goes well with various fruits (recipes with photos of delicious dishes can be found in culinary publications). Try combining it in new types of jam: plum and cinnamon, apricot, grapefruit and other fruits.

Video

The beginning of autumn is the time when tasty and aromatic plums ripen. IN fresh The fruits don't last that long, but they make amazing jam. This product is not only tasty, but also healthy. Plum contains a lot of rutin, which maintains vascular tone. Its fruits have a laxative effect, and the minerals it contains help improve metabolic processes, quickly get rid of stress and recover from a cold. It is better if the jam is seedless; eating it this way is much more pleasant.

To make seedless plum jam, the fruits must be ripe, fleshy, but not too soft. First, you need to sort out the plums and discard wormy, dented, and rotten specimens. Next, selected fruits are washed in a colander under the tap and the remaining stalks are torn off. Each cream must be cut into two parts and the pit removed.

Now you can start making the aromatic jam. You will also definitely need granulated sugar. The remaining ingredients are selected according to the recipe. Containers and lids must be sterilized. It is better to take glass jars of small volume - up to 500 g. It is good if they are convex and curly. In such a jar it would be appropriate to serve the jam to the table without transferring it to another container.

The best seedless plum jam recipes

There are a great many recipes for plum jam. You can do it on a quick fix without spending a lot of time using simplified technology. If you want to surprise guests with an exquisite dessert in the future, unusual ingredients are added. Try making several types of seedless plum jam at once; one of them will definitely become your favorite.

Since the jam takes five minutes to prepare minimum quantity time, nylon covers will not work, you need to use metal ones, maybe screw ones. The list of ingredients for this recipe is very concise. You will need:

1 kg plums;
1 kg sugar.

The prepared plum halves are placed in a deep bowl and covered with granulated sugar. Gently mix the ingredients so that the sugar is evenly distributed. Now the plums must stand so that the juice is released from them and the sand melts. This process will take several hours depending on the juiciness of the fruit and the air temperature in the house.

When the plums will literally float in own juice, you can start cooking for five minutes. Transfer the contents of the bowl into a saucepan and place on low heat. Soon a rich foam will begin to form, which needs to be skimmed off. From the moment of boiling, the jam should be cooked for 10 minutes, it should be stirred during the cooking process. After this time, the delicacy is poured into jars, covered with lids, turned over and wrapped.

Note! The advantages of this recipe include the speed and ease of preparation. The plum slices remain intact in the jar, and the syrup acquires a rich ruby color. In addition, this jam retains maximum benefits.

Pitted plum jam: video

The multicooker has become an indispensable assistant for many housewives today. This household appliance is also good because you can cook a very wide range of dishes in it. A multicooker is also useful when you need to make pitted plum jam.

It is enough to put the ingredients in the bowl and after a specified time the product will be ready. This recipe will especially help those who are watching their weight and trying to eat less sweets. To make jam in a slow cooker, you will need half the amount of granulated sugar as according to the classic recipe. This method is also ideal for inexperienced housewives - the multicooker will do everything for you.

Before making jam you should prepare:

1 kg plums;
0.5 kg sugar.

The washed and prepared berries are sprinkled with sand and left to release the juice. If the plum tastes sour, you can add 1 more cup of granulated sugar. You don't have to wait long. As soon as the berries begin to release juice, place them in the multicooker bowl, stir with a wooden spatula and leave to cook. To prevent your jam from turning into jam, it is better not to close the lid.

On the control panel, select the “quenching” mode and set the timer for 20 minutes. When the specified time has passed, the jam needs to be mixed and cooked for another 20-30 minutes (the exact amount of time depends on the characteristics of the multicooker). The finished dessert is left in the same bowl where the preparation took place for 4-5 hours under the lid.

Advice! If you need a thicker syrup, you can add edible gelatin to the jam, previously dissolved in small quantity warm water.

The workpiece rolled into sterilized jars can be stored at room temperature. If you plan to eat the treat in the near future, cover it parchment paper and put it in the refrigerator.

Plum jam in a slow cooker: video

Although the recipe initially suggests using walnuts, you can replace them with hazelnuts or use assorted nuts. The plums must be firm and not overripe, otherwise you will end up with fruit and nut paste instead of the intended dessert. To prepare you will need:

2 kg plums;
1.8 kg sugar;
200 g peeled nuts.

According to the recipe, it is recommended not only to divide the plums in half, but also to cut them into cubes. If the berries are small, it is permissible to leave them in halves. Nuts need to be soaked for 30 minutes in cool water. Some people prepare this jam in the form of stuffed plums. For this dessert, you need to finely chop the nuts with a knife.

Note! You should not use a blender, otherwise the nut mass will turn into porridge.

It is better to cook jam in a pan with a thick bottom and walls, then there will be a greater chance that it will not burn. The berries are placed in a bowl and allowed to boil a little, after which granulated sugar is added.

Next, cook the dessert over low heat for 40 minutes, stirring constantly, and then add the prepared nuts to the pan. As soon as the mixture boils, turn down the heat again and continue cooking for another 20 minutes, remembering to stir. The finished dessert is immediately poured into sterilized jars and closed with metal lids. There is no need to turn the container over.

Advice! A cinnamon stick can add an additional flavor to this jam. It should be placed in the pan shortly before the end of cooking.

Plum jam with nuts: video

According to the recipe that we want to offer you, the jam is cooked very simply and does not require any large quantity time. You can cook it casually while doing something else. Since the berries are gradually soaked in syrup, the plum halves remain whole and translucent, and the syrup itself becomes quite thick, with a pleasant rich color. For this jam you will need:

1 kg plums;
1.3 kg sugar;
100-150 g of water.

First, syrup is prepared from water and granulated sugar. As soon as it thickens a little, pour it over prepared pitted plums and leave for several hours. During this time period you can do other things important matters. After this, the jam is put back on the fire, brought to a boil, cooked for 2-3 minutes and turned off again. The procedure should be repeated twice more, and the third time you need to bring the dessert to readiness. After this, the yummy food is poured into sterile jars and rolled up.

Inventive housewives are constantly improving classic recipes. After all, cooking is real creative process, as a result of which new masterpieces appear from time to time. One of these new products that managed to gain popularity was plum jam with the addition of cocoa.

Many families loved this dessert and became a highlight. winter table. Finished product It turns out not cloying, with unexpected flavor accents. To make this jam you will need:

2 kg plums;
1 kg sugar;
40 g cocoa powder;
10 g vanillin.

Plum pieces are covered with half the amount of sugar and wait until a lot of juice is released. After this, add the remaining granulated sugar, vanillin and cocoa. The contents of the pan are mixed, put on fire, brought to a boil, reduce the flame and cook with constant stirring for 50-60 minutes.

Note! You need to mix the jam very carefully, trying not to crush the berry slices. Then the dessert will not only be tasty, but also beautiful to look at.

The finished product is poured into prepared jars and hermetically sealed. It is better for the jam to cool slowly; to do this, wrap it up.

This delicate dessert goes well with baked goods, it can be added to ice cream, eaten with cheesecakes and pancakes. Once you make this jam once, it will become a frequent guest on your table. The cooking recipe is not particularly complicated, the main thing is to choose the right ingredients.

Blue and red varieties of plums go best with chocolate than others. You can take the chocolate that you prefer; it can be either bitter or milky. The difference between them is the amount of sugar. As an experiment, it is permissible to use both types of chocolate at the same time. In order to prepare such a delicious dish, you need to stock up in advance:

1 kg plums;
600-700 g granulated sugar;
100 gram chocolate bar.

Seedless berries are cut into small cubes and placed in a saucepan. Sugar goes there too. The mixture is cooked for about 30 minutes with constant stirring. Any foam that appears must be removed. When the syrup acquires a ruby hue, you can add chocolate, which is previously broken into slices. If you want a richer chocolate flavor, you can increase the amount of this ingredient.

Continue stirring the dessert until it boils. The chocolate should be completely dissolved by this time. IN open form This delicacy can be stored for no more than a month in the refrigerator. If the jars are sealed tightly and stored in the basement, the jam can be stored throughout the winter if you do not eat it first.

Jam made from yellow plums is very tasty. Grapes help make the taste even more refined. This dessert absorbs the aroma and colors of summer, and it is not difficult to prepare. To create a treat you will need:

1 kg yellow plum;
1 kg of grapes;
2 kg sugar.

The cherry plum is pre-cut into slices. You will need to remove the seeds from the grapes, but it is better to use sultana varieties without seeds. After this, the berries are mixed and covered with granulated sugar. As soon as the plums and grapes release juice, transfer the mass to a saucepan and put on fire. As soon as the jam boils, you need to remove the foam and immediately turn off the flame.

After the fruit in the syrup has cooled, the procedure is repeated. The boiled dessert is kept on the fire for 5-10 minutes, after which it is poured into jars and rolled up. You can store such a blank on an insulated loggia or in the basement. It's very nice to drink tea with this in winter delicious jam, or take one jar with you when visiting.

In addition to the proposed recipes, there are many others. When cooking plum jam, you can add lemon, orange, apples, mint, and cardamom. Try new combinations, and perhaps you will be able to create another popular recipe that other housewives will share with each other.